6skinless chicken thighsbone in, skin and fat removed and cut into half lengthwise
150gOyster mushroomstorn into strips
800gTomatoesdiced, large can
1cupchicken stockor water
½cupblack pitted olivescut into halves
1tspsaltto taste
1tspcracked black pepper
1cupfresh basil leavesroughly chopped
Instructions
cook ingredients (except the oyster mushrooms and olives), spring onion tops, rosemary, oregano, sugar and pepper for about 8minutes or until lightly browned and fragrant. Stir through the chicken pieces, oyster mushrooms, tomato and stock
Transfer to a large oven safe casserole dish (or slow cooker dish*)
Cover and cook on medium heat for 20-30 minutes or until chicken is cooked through and sauce thickens slightly.*Alternatively, cook in slow cooker on high for 4 hours or low for 8 hours.
Just before serving add olives, fresh basil or parsley and season with salt as desired. Serve with mashed potatoes, cooked rice or a low FODMAP pasta.